Pineapple Mango Green Sorbet from Lose Weight by Eating: Detox Week

Audrey Johns, author of Lose Weight by Eating, is back with a new cookbook that will change the way you think about detoxing: Lose Weight by Eating: Detox Week. We’re excited to be sharing the first recipe from the cookbook. Sorbet may not come to mind immediately during the holiday season, but this refreshing recipe is exactly what you need to reset after all of the holiday cookies, pies, and stuffing you’ve been consuming. Audrey’s recipe for Pineapple Mango Green Sorbet is healthy, made with real fruits and vegetables, and has no added sugar. When you want dessert without the guilt, this recipe is perfect.

Lose 10 pounds in 7 days! In this new cookbook and detox plan, Audrey Johns offers 130 delicious, real-food recipes to help you get healthy, eat better, and reach (and maintain) your ideal weight. Lose Weight by Eating: Detox Week is not a fast! It’s a chance to reset your relationship with food and shed pounds without feeling deprived. In this cookbook, Audrey Johns has designed a practical, proven detox plan that encourages you to eat for your cravings. She took naughty recipes and made them over so nice that they’re actually healthier than fancy juice cleanses.

Also, Audrey is running a sweepstakes with a fabulous prize package – one lucky winner will win a prize package to revamp their kitchen and cooking in the new year. Make sure to enter before December 20th at 5pm EST.

My daughter went crazy for this sorbet when I first made it. I turned around for a second to get a spoon, turned back, and saw her literally digging her fist into the unfrozen sorbet. She wasn’t even an impulse-driven toddler when it happened, but a full-on first grader. Yeah, it’s that addictive!

1 (10-ounce) bag frozen mango chunks

3 cups frozen pineapple chunks

3 cups baby spinach

2 cups unsweetened coconut milk or almond milk

Hardest thing about this recipe? Clearing out a spot in your freezer! You must have enough flat space on which to place a filled gallon-size bag.

Place the mango, pineapple, spinach, and coconut milk in a blender and pulse. When the mixture starts moving, blend on medium speed until you have a smooth sorbet base.

Pour the sorbet into a gallon-size freezer bag and press out as much air as you can without spilling the sorbet all over the counter. Seal and place flat in the freezer for 1 hour.

Remove from the freezer and use a rolling pin to very carefully squish and break up the frozen chunks. Repeat this two more times: Freeze for 1 hour, squish. Freeze for 1 hour, squish.

Serve the sorbet or transfer it to an airtight container and pack it down well, then cover and freeze for later use. The sorbet will keep for up to 3 months.